Easy Potsticker Soup With Mushrooms

Potsticker Soup is one of those meals that just makes everything better on a cold day. There is something about a bowl of steamy, gingery broth that is so comforting, and I love how a handful of pantry staples and a bag of frozen potstickers can turn into something that tastes as if it came from your favorite takeout spot. This easy potsticker soup has quickly become one of my go-to weeknight dinners because it's ready in about 25 minutes, start to finish.

We eat a lot of soup, especially in the fall and winter months. Some of my favorite soups are Chicken Tortellini Soup and Ham and Potato Soup.

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Why You'll Love This Potsticker Soup Recipe!

If you're looking for a quick and easy dinner that still feels like cozy comfort food, this simple potsticker soup checks every box. It's warm, it's savory, and it's loaded with good stuff like mushrooms, snow peas, and spinach, but it never feels like work to make. Here's why I think this is the best potsticker soup recipe you'll try all season

• Ready in just 25 minutes, making it perfect for busy weeknights.
• Uses frozen potstickers, so there's no dumping or folding required.
• One pot means easy cleanup.
• The broth is packed with ginger, garlic, and sesame flavor.
• Easily customizable with your favorite veggies or protein.
• A little chili crisp on top takes it over the top.

Equipment Needed

• Large pot or Dutch oven
• Cutting board and sharp knife
• Wooden spoon or ladle for stirring and serving
• Measuring spoons and cups
• Microplane or grater, for the fresh ginger

Key Ingredients

Shiitake mushrooms: Give this soup an earthy, savory depth. I love shiitakes here because they hold their texture well in broth, but you could use baby bella mushrooms in a pinch.

Green onions: Add a mild oniony bite as it simmers, and the reserved green tops make the prettiest fresh garnish right before serving.

Garlic: Almost nothing I make skips garlic. It builds the savory base of this broth along with the ginger.

Chicken broth: Is the base of this soup, so a good quality low-sodium broth really matters here. Low sodium lets you control the saltiness once the soy sauce goes in. You can also use vegetable broth.

Fresh ginger: Brings warmth and a little zing that makes this broth taste so much like your favorite dumpling soup from a restaurant.

Sesame oil: Just a tablespoon adds that toasty, nutty flavor that's signature to Asian-inspired soups like this one.

Soy sauce and rice vinegar: Work together for that perfect salty, tangy balance in the broth.

Baby spinach: Wilts right into the hot soup at the end for a boost of color and nutrients without any extra cooking.

Frozen potstickers: The star of the show. Use your favorite store-bought variety; pork, chicken, or veggie all work great here.

Snow peas: Add a fresh crunch and a pop of color that contrasts so nicely with the soft potstickers.

Chili crisp: Completely optional, but I highly recommend it for anyone who loves a little heat and crunch on top of their bowl.

Step-By-Step Instructions

Start by heating a large pot over medium-high heat and adding the olive oil. Once hot, add the sliced shiitake mushrooms and sauté for 3 to 4 minutes, until they soften.

Next, add the green onions and cook for about 2 more minutes. Stir in the garlic and cook for 1 minute, until fragrant, being careful not to burn it.

Pour in the chicken broth along with the ginger, sesame oil, soy sauce, and rice vinegar. Stir well and bring the broth to a boil. Once it's boiling, reduce the heat and simmer for 5 minutes so the flavors can come together.

After the broth has simmered, add the frozen potstickers and snow peas right into the pot. Cook for about 3 minutes, until the potstickers are warmed through. Keep an eye on the time here; potstickers cook quickly and can fall apart if they're left in too long

Remove the pot from the heat and stir in the baby spinach, letting it wilt right into the hot broth.

Ladle the soup into bowls and serve immediately, topped with extra sliced green onions and a spoonful of chili crisp for a little heat.

Storage

This soup is best enjoyed fresh since the potstickers can get soft the longer they sit in the broth. If you do have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over medium-low heat until warmed through. I don't recommend freezing this soup, as the potstickers and snow peas won't hold up well after thawing.

Expert Tips

• Don't skip reducing the heat once the broth boils. A gentle simmer keeps the potstickers from breaking apart when you add them.
• Add the potstickers straight from frozen; no need to thaw first.
• Watch the clock once the potstickers are in the pot. They only need 3 minutes to warm through.
• Stir in the spinach off the heat so it wilts gently instead of overcooking.
• Taste your broth before serving, and add a splash more soy sauce or rice vinegar if needed.

Substitutions and Additions

• Protein: Swap the potstickers for wontons or dumplings of your choice. They come in many varieties so you can even make this vegetarian if you'd like.
• Broth: Use vegetable broth in place of chicken broth to make this vegetarian.
• Mushrooms: Baby bella or button mushrooms work well if shiitakes aren't available
• Greens: Bok choy or napa cabbage would be delicious in place of or alongside the spinach
• Heat: Stir a spoonful of chili crisp right into the broth for a spicier soup throughout.
• Veggies: Add shredded carrots or sliced bell peppers for even more color. Soups are a great way to use up those veggies that may not be fresh enough for salads, so clean out the crisper!

Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!